THE STEAK HOUSE winebar + grill at InterContinental Hong Kong continues its quest for the world's best beef, offering its patrons the opportunity to experience the highest quality beef sourced from all corners of the world.

From May 6 – June 30, the hotel's Executive Chef Maxime Luvara and STEAK HOUSE Chef Chiu Ming Chan continue their discovery of the ”best of the best” beef from artisanal farms around the world as they showcase LINZ HERITAGE DRY-AGED ANGUS from the USA.

Linz Heritage Angus is one of the premier names in Angus breeding, using the most sought-after genetics, which is one of the defining factors in sourcing the highest quality beef.  Linz Heritage partners with some of the best cow / calf producers in the US Midwest to uphold the LHA (Linz Heritage Angus) standard. Thanks to its pure Angus genetics, Linz Heritage creates consistently high quality beef with the perfect marbling and flavour.

THE STEAK HOUSE LINZ HERITAGE ANGUS Menu features

Starter
- Virginica Oysters (half dozen) from Washington State: HK$328

From the Charcoal Grill: “Meats by Linz” Dry-Aged Angus
- 50 Day Dry-Aged Bone-in Striploin (18 oz.): HK$1,380
- 50 Day Dry-Aged Prime Rib (21 oz.): HK$1,980

Side Dishes
- California Okra “Lady Fingers” with smoked hazelnuts, onion & Cajun spices: HK$98
- Vintage Cheddar Mashed Potatoes with home-cured country ham & garlic: HK$98

Dessert
- Organic Lemon Cheesecake, lemon custard cream: HK$138

Click here for THE STEAK HOUSE winebar + grill Dry-Aged Black Angus “Meat by Linz” Menu.

About Linz Heritage Angus

Back in 1963, Martin Linz opened a small neighborhood butcher shop. What started as that small town shop has now grown into one of the premier meat purveyors in the United States, Meats by Linz. With more than 50 years of experience, the Linz family is dedicated to providing consistency and quality in its meat.

In order to truly provide consistency, the Linz family focuses on genetics and the source of the animals they harvest. In Early 2012 the Linz Heritage Angus programme became a reality and its journey of breeding Black Angus cattle with the finest genetics in the world began.

Its ongoing mission continues to build upon this line-up of superior genetics, not only to produce some of the most consistently marbled Angus in the world, but also to share these leading genetics with like-minded ranchers.

Superior Genetics. Superior Quality: The Linz Heritage Angus Advantage

The Linz family has created relationships with some of the best partners and most knowledgeable breed experts to create the powerful and healthy Linz Heritage Angus herd,
a herd derived of the absolute best genetics.

The verified genetics found in its line-up consistently and uniformly produce high performance cattle with the most sought-after traits. Linz believes that the Angus breed is the best breed to consistently produce well marbled beef with quality that speaks for itself.

Its 100% black hide Angus are only sourced from the Corn Belt region of the Midwest and are corn-finished for 150-180 days before harvest.  By being selective in the regions from which it sources and by being breed specific, LHA products deliver that "wow" factor.   Only 100% black hide Angus are allowed to be a part of the Linz Heritage Angus name.

The World's Best Dry-Aged Beef

Beef has no discernible flavour until 12-14 days post-mortem. The aging process, whether it is wet or dry aged beef, is a must. Like a fine wine, the more age, the more benefit to the palate. Linz Heritage Angus can be found wet aged anywhere from 21+ days and dry aged as long as its customers specification require. The Linz Heritage Angus selected for our STEAK HOUSE winebar + grill promotion is aged 50 days.

Dry Aging beef is the process of laying out a piece of beef, predominantly middle meats such as rib-eyes, striploins, and short loins, in a humidity and temperature-controlled environment. By doing this and keeping track of the amount of days or weeks a piece of meat is aged, Linz is able to control the decomposition of the enzymes within the meat itself which in turn makes the meat more tender and enhances the flavour. The dry-aging process gives the beef a more intense flavour profile and adds to the tenderness, but also shrinks the piece of beef due to evaporation of water inside the muscle tissue.

About THE STEAK HOUSE winebar + grill

THE STEAK HOUSE winebar + grill is a haven for meat lovers with prime cuts of the world's finest meat, seared to perfection on Hong Kong's only charcoal grill. The restaurant also has an elaborate garden fresh salad bar and an eclectic selection of condiments including twelve specially blended mustards and eight exotic rock salts. An intimate winebar features over 480 superb international wines.

THE STEAK HOUSE winebar + grill is open daily for dinner and on Saturdays and Sundays for the Weekend Semi- Buffet Lunch.

For reservations, please call +852 2313 2323 or e-mail: fb.hongkong@ihg.com
InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong
www.hongkong-ic@intercontinental.com

Please click here for images of the Linz Heritage Angus.
Please click here for images of THE STEAK HOUSE winebar + grill.

For further press information, please contact:

Carole L. Klein
Executive Director of Public Relations & Communications
InterContinental Hong Kong
Tel: (852) 2313-2335 / Fax: (852) 2721-5964
E-mail: carole.klein@ihg.com